Roast the pears: Preheat oven to 400 degrees. Place 1 tsp of butter and sprinkle 1/8 tsp salt into saucepan. Place in oven until butter melts. Slice pear into quarters. Cut seeds out of pear slices.
Remove pan from oven and place each slice of pear into butter-sliced side down. Then place other sliced side down in butter. Return to oven and bake for 15-20 minutes, or until sliced sides become caramelized.
While pears are roasting, prepare salad and dressing: Start by slicing 1/2 orange. Slice in half, then slice 1/2 into sections. Peel peel off of each section, and remove as much pith as desired. Place 2 c baby spinach leaves on serving plate, top with sliced oranges and 1 tsp hemp hearts.
Make vinaigrette by pouring 1 T olive oil and 1.5 T red wine vinegar into a small mixing bowl. Then season with salt and pepper to taste (start with about 1/8 tsp of each). Taste and adjust to your preference.
Remove pears from oven, they're done when caramelized on the bottom. Transfer to salad, dress with vinaigrette and enjoy immediately. Top with shaved parmesan if desired.